COCONUT FLOUR BROWNIES
This is a recipe from Tiana Coconut that I've adapted for a low-carb diet. The original calls for 6 eggs. I thought that might be a little too eggy so I replaced some of the eggs with flax meal. The texture of this brownie is a happy medium -- neither cake-like nor super-fudgy.
Provided by Chilicat
Categories Bar Cookie
Time 50m
Yield 1 brownie, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. Blend together and let cool.
- Place flax meal in a measuring cup and add enough water to make 1/2 cup. Stir until well blended, then mix into bowl with cocoa and butter. Add Splenda, salt and vanilla, then stir in eggs one at a time. Sift coconut flour into batter and mix well. Fold in nuts.
- Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 350°F for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. Be careful not to overcook.
Nutrition Facts : Calories 72.3, Fat 6.5, SaturatedFat 3.1, Cholesterol 56.7, Sodium 125.5, Carbohydrate 2.4, Fiber 1.6, Sugar 0.1, Protein 2.6
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